Cheesy leek & potato pie

Cheesy leek & potato pie

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(49 ratings)

Prep: 10 mins Cook: 1 hr


Serves 6
This pie is made like an extra-large pasty, so you don't need a special dish or ring

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal555
  • fat34g
  • saturates17g
  • carbs52g
  • sugars2g
  • fibre4g
  • protein14g
  • salt0.83g
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  • 3 leeks, cut into chunks



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • small knob butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • pinch dried rosemary or thyme



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 450g potato (1 very large baking potato is perfect), chopped into thick slices



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 140g melting cheese, such as cheddar, cut into small chunks
  • 500g pack shortcrust pastry
  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…


  1. Put the leeks, butter and herbs in a pan, cover and cook over a low heat for about 20 mins until very soft, stirring occasionally. While the leeks are cooking, put the potatoes in a pan of cold water, bring to the boil and simmer for 4-5 mins until just cooked. Drain the potatoes and stir into the cooked leeks. Leave to cool, stir in the cheese and season with plenty of pepper and salt if you want. The filling can now be chilled for use the following day, if you like.

  2. Heat oven to 200C/fan 180C/gas 6. Divide the pastry in two and roll one of the pieces to the size of a dinner plate. Transfer this to a baking sheet and roll the remaining pastry and any trimmings to a round about 5cm bigger than the first. Pile the filling into the middle of the round on the baking sheet, leaving a 4cm border. Brush the border with the beaten egg, then drape over the larger piece of pastry. Trim the edges to neaten, then press the sides together with your thumb. Brush the tart all over with egg. Bake for 35-40 mins until golden. Leave to rest for 10 mins before cutting into wedges and serving with beans or greens.

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Comments, questions and tips

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Frantic Flapjack
7th Apr, 2020
Perfect recipe for lockdown. I made my own pastry and used just two leeks as that's all we had left in the fridge. Served with baked beans. It was lovely. Would make again.
lamorna08's picture
14th Jun, 2019
Love this recipe! So tasty and cheap too! Goes well with the vegetarian gravy.
26th Apr, 2019
Love this recipe. Made it exactly as per instructions and it came out looking just like the picture and was really yummy. I served with green veg but agree with some of the other comments that baked beans would have been better!
2nd Feb, 2018
Made this for the first time tonight. Made it exactly as per the recipe except for the egg, which seems to me a bit of a waste. Served it with some spinach. This is a satisfying and warming winter dish. Wife and daughter seemed to enjoy so will definitely make it again.
5th May, 2016
Made the filling in my new, wonderful, shallow casserole. I just popped a ready rolled sheet of puff pastry on top - baked for about 25 minutes. It was really lovely, and not too heavy on the pastry.
vintagemunchkin's picture
12th Apr, 2014
Loved the rustic, making of the pie - so easy! I added mushrooms. Was very tasty and have ideas for variations... Will definitely make again!
20th Apr, 2013
This pie is very tasty. I also added red onions and other herbs to it.
8th Jan, 2013
Beautiful pie! Lovely combination. One of my favourites. Thanks BBC Good Food
30th Dec, 2012
PanClanger, you are so right! make your own pastry and don't worry about the egg (bit of a waste!). Also agree that this is a top pie! I always like to cook to the season, and as a winter warmer this is just right. Served with baked beans with just a half teaspoon of harissa paste to make them more interesting. A regular for me!
1st Dec, 2012
this is delicious with some baked beans and a big salad. I made my own shortcrust pastry (not exactly difficult or time consuming, and much cheaper) and added a pinch of rubbed sage to the filling. It was gorgeous! I don't think you need to use an egg if it's just for glazing - I just brushed the pie with some milk and it was absolutely fine. It's not as if it was ever going to be a high-end dinner party dish, so what the heck. Using an egg when you don't need it is wasteful. Also, I don't bother trimming it to neaten it up. Just eat it, it's all good. I would like to give it 5 stars, as it's a delicious pie, but because the recipe suggests using an egg when it's not necessary I'm being stingy.


12th Feb, 2016
Do you think this recipe would work well with cottage cheese instead of cheddar? I'm trying to cut down on calories as much as possible.
goodfoodteam's picture
28th Apr, 2016
Although cottage cheese, would probably work, it will have a wetter consistency and a milder flavour. If you wanted to keep the filling the same you could cut down the calories by using filo pastry instead of the shortcrust.
Martine Warmerd...
11th Dec, 2018
I give it four stars because it was wonderful but I didn't follow the recipe exactly! I think this is a recipe of endless possibilities. I used puff pastry instead of shortcrust. Used 4 leeks instead of 3. A bit of fresh thyme. Added some more potatoes to even out the leeks. I cut the potatoes into squares instead of slices. I used a little bit more butter than the recipe required. Added some mushrooms I still wanted to use. Made sure I cooked the mushrooms as far as possible so they were soft enough to throw into the potato/leek mixture. Used 200 g of crumbled feta instead melty cheese - still gave it that oomph but didn't make it super gooey (I didn't want it gooey). And I brushed the pastry with olive oil instead of egg. Oh! And I added some walnuts to the recipe for a little bite.
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